Lola Bean ice cream sandwich
It’s hard to avoid nostalgia completely when coming up with recipes celebrating 10 years of your restaurant, and this final dish is full of it. This reminds me of blazing hot summers growing up in Wallsend – and this Lola Bean Ice Cream Sandwich featured on our Summer at Grandma’s menu a few years back. The pâte à bombe gives the ice cream a rich and luxurious feel, and this recipe is perfect to pour into a bread tin and freeze before slicing for ice cream sandwiches to be devoured on the back step.
Author: Gary Dall, The Roxburgh
Serves: 4
Ingredients
- 12 egg yolks
- 400g sugar
- 75ml water
- 1 vanilla pod, scraped
- 1litre double cream
- To serve:
- 8 ice cream wafers or biscuits (ours are made in special moulds featuring Staffordshire terrier Lola Bean)
Method
- In a large bowl, whisk the egg yolks until they are pale and fluffy.
- Place the sugar and water into a small milk pan and bring the mixture to 115C (soft ball stage).
- When it reaches this temperature, slowly and carefully pour the syrup into the egg yolks, whisking as you pour.
- Add the vanilla seeds and continue whisking until the mixture cools.
- In a separate bowl, whip the double cream to just past the soft peaks stage, then fold this into the cool pâte à bombe.
- Pour the mixture into a lined bread tin or container, cover, and stick in the freezer overnight.
- When you’re ready, slice the ice cream, place between two wafers or biscuits, and enjoy on the back step (or in a chair if you’re a proper grown up).
